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Ghostly Louisiana Pepper Sauce
You asked for it, so we made it. We teamed up with Laura from Josephine's Feast to make the hottest sauce that won't leave your eyes dry. Because we believe there is something special about peppers grown near the ocean, we use scorpion peppers, ghost peppers and Scotch bonnets, all grown on Long Island, to make this fiery sauce exceptional. Spice up a homemade harissa; add to a pulled pork sandwich; or use on wings that will climb the Scoville scale.
Comes in an 8 oz bottle.
Apple Cider Vinegar, Ghost Peppers And Scorpion Peppers, Scotch Bonnet Peppers, Lemon Juice, Sea Salt.